“I’m old-fashioned in this regard, but a roast chicken dinner, done with a lot of care can wow a crowd,” says Irvine. “Find a good rub that you really like or a brine … with creamy mashed potatoes and seasoned roasted root vegetables; that’s four-star cuisine as far as I’m concerned. Remember, too, that a side dish made completely from scratch like sweet and sour collard greens or maple bacon Brussels sprouts can elevate a standard dish.”

Added elements
“I like to theme out a meal; so if I’m doing Mexican food, I will usually do something like different flavored guacamoles to start and then maybe serve enchiladas or tacos,” says Ray.

 

 

 

 

 

 

1.5 cups plus 2 tbsp heavy cream

1.5 cups plus 2 tbsp whole milk

 

1. In a medium bowl, whisk together the egg yolks, the 2 tablespoons cream, the 2 tablespoons milk, and the cornstarch.

2. In a medium saucepan, combine 1.5 cups of cream, 1.5 cups of milk, a 1/4 cup of brown sugar, and the salt.

3. Add the vanilla and the pod; bring the mixture to a simmer over medium heat.

4. In another medium saucepan, combine the remaining 3/4 cup brown sugar and the butter and cook over medium low, stirring occasionally with a wooden spoon or heatproof spatula, until the butter is melted, the sugar dissolved, and the mixture smells nutty, about 5 minutes.

5. Slowly stir in the warm cream mixture (be careful as it will bubble and spatter) until well incorporated.

6. Whisk a small ladleful of the warm cream into the egg yolk mixture a little at a time as this will temper the eggs and prevent scrambling.

7. Slowly mix the egg yolk mixture into the saucepan stirring constantly, until a thick custard forms.

8. Strain through a fine mesh strainer into a large heatproof measuring cup or bowl.

9. Cool quickly by nestling the measuring cup or bowl on another bowl of ice and stirring the custard occasionally, you want it to thick but still be able liquid enough to fill your desired serving vessel.

10. Divide the custard among 6 or 8 serving dishes (we use plain juice glasses), filling them no more than three-quarters full.

11. Cover with plastic wrap, pressing on the surface to prevent a skin from forming, and refrigerate for at least 2 hours and up to 2 days.

 

 

1. In a small saucepan, combine the cream, salt and vanilla with the pod, bring the mixture to a simmer. Set aside

2. Combine the butter and sugar in a medium saucepan, and cook, stirring occasionally with a wooden spoon or heatproof spatula, until the butter and sugar have melted are a deep amber color. This may look a little strange like wet sand at first. Once the sugar melts, and the moisture from the butter evaporates, the mixture should become thin and glossy.

3. Carefully add the hot cream mixture to the sugar/butter, it will bubble somewhat violently at first but will settle down.

4. Stir well to combine then strain though a fine mesh strainer.

5. The sauce will keep covered and refrigerated for at least 1 week. Reheat it gently before using. 

 

 

 

1. Line a sided baking sheet with a silicone liner or parchment paper.

2. In a double boiler or a bowl set over (but not touching) a saucepan of simmering water, melt the chocolate and praline paste together, stirring occasionally.

3. With a heatproof rubber spatula, fold in the feuilletine, then spread the mixture out on the baking sheet and freeze until hard.

4. Break into pieces by hand or in a food processor for a more finely ground product.

 

 

In a medium bowl, combine the heavy cream, confectioners’ sugar, and vanilla and whisk to medium peaks. This can be done by hand or in an electric mixer.

 

1. Top each individual cup of the budino with 2 tablespoons of the softened caramel (room temperature).

2. Add a spoonful of the freshly whipped vanilla cream on top of the caramel, then sprinkle with the gianduja crumble.

3. Finally garnish with a light sprinkle of high quality/flaky salt (Maldon brand works great and is available at most grocery stores).

 

 

 

 

 

 

 

 

 

 

“I think French tarts are very underrated and can be very beautiful. They are more sophisticated than a pie. A basic ganache tart can simply be a tart shell, ganache and chocolate curls, fruit or a piped decoration on top,” says Fehder. “Another pastry that has a wow factor is pâte à choux—once you master the dough, the options are endless. You can make éclairs, cream puffs, ice cream filled profiteroles all with one dough.”

The Recipe
Robert Bennett’s Silky Chocolate Mousse
 

 

6. Fill glasses or cups. Chill two hours.

Say Cheese
How to venture beyond the basics.

 

 

 

 

 

 

 

 

 

 

 

 

 

“One of the most fun things to do is to make a party out of [exploring new styles of cheese]. Buy a bunch of different kinds of cheese—one from every major family—and wine; put out some honey, some charcuterie items and set them on a table and let everyone take notes on what they like,” says Fike.

All About Olive Oil
Why the bottle in your cabinet right now is not what you think it is. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In Good Spirits
What’s trending with cocktails.
Bigger and bolder craft cocktails may be easy to find across the bridge, but that doesn’t mean South Jersey is in need of a mixology lesson. In fact, boozehounds across the area can find any number of signature drinks that introduce them to new concoctions full of intrigue and that challenge the palate.

 

 

 

 

 

 

 

 

 

 

 

To read the digital edition of South Jersey Magazine, click here.

Published (and copyrighted) in South Jersey Magazine, Volume 16, Issue 11 (February 2020).

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